Prep time: 15 min.
Bake time: 325 degrees F at 25 minutes
12-15 cookies
Ingredients:
2 c. semi sweet choc chips
1 stick of softened butter
1/2c. Crisco
1 tsp. Baking soda
1/2 tsp. salt
1 egg
1/2c. granulated sugar
1/2 brown sugar
1 tsp. vanilla extract
1 1/2c. A. P. Flour
1 1/2c. quick oats
1c. sweetened shredded coconut
(flaked salt for the finishing touches)
Directions:
Heat oven to 325 degrees F, Have a prepared cookie sheet ready.
Cream Crisco, butter, brown& granulated sugars together until fluffy.
Add 1 beaten egg, vanilla ext. and beat in with the wet mixture.
Sift flour and baking soda into the wet mixture and incorporate together until creamy.
Add salt, oats and coconut and stir the rest of the ingredients together.
add 1 1/2 c. of chocolate chips save the rest for later. Stir well into the mixture.
With a medium cookie scoop; scoop your cookies onto the cookie sheet.
Make sure you do them in smaller batches, so the cookies are not so close together. With the leftover chips, I added a few extra to the top of the cookie dough balls before baking them. There is never enough chocolate for me!!
I did try a small batch of these cookies at 350 degrees F for 12 min. But I found they were a little too golden on the edges. Which they were still really tasteful with a nice crunch. But I wanted to bake them a little slower and I am glad I did, they did they turned out really good. (according to hubby).
When they come out of the oven to cool, sprinkle a little flaked salt over top, it really balances well with the sweet crunch of the oatmeal and coconut in the cookies and of course the chocolate chips.
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